Reviewed: Apr. 20, 2009

Nice flavor, especially due to the cilantro, but too much oil in the dressing. Next time, I'll reduce the oil by 1/2, maybe a little less vinegar, but use the same amount of port. I also fried garlic for last minute of pork cook time.

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: May 25, 2008

This was good, but not the best. It was a bit bland for my tastes. To make it a complete meal I added one each of a red, green and yellow bell pepper, and served it over macaroni pasta. I tripled the sauce, though doubling probably would have worked. I would maybe make this again, but only if I really had nothing else to make.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Jan. 26, 2008

Very good. I cut up some onions, set them aside, prepared the marinade (I used marsala instead of port (didn't have any), then cut up the pork & browned it with the garlic & cilantro. I would only use 1 T olive oil to cook the pork in, its juices will come out. After I cooked the pork, I put it in a bowl then put 1/3 C white wine in the pan to deglaze it then cooked the onions in it for a few mins. Added the pork to warm it back up then dumped it all back in the bowl & topped with the marinade. Served with french bread & cucumber salad. Very good. I recommend. Make sure you get the tenderloin on sale, it is very expensive. This is a great adult meal but I don't think children would enjoy this, besides who would serve an expensive cut of meat like this to a child?

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Jennifer B.

Cooking Level: Expert

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Reviewed: Oct. 12, 2006

This recipe was good. Although it probably would had been better if I had actually had fresh cilantro. Didn’t have cilantro so substituted fresh rosemary instead. I also scraped up bits of pork & used Marsala instead of port because I didn’t have any.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: May 28, 2006

This turned out pretty good. After sautating the pork in EVOO, we then scraped the bits of pork up and glazed with about 1/3 cup of white wine, added some onion and garlic and cooked for about another three to five minutes. Added remaining ingredients. Yummy. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 26, 2006

Pretty good - next time I think I will try deglazing the pan with the marinade and add just a pinch more cayenne.

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sa21spur

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 26, 2006

While it came together quickly, the meat was tough and dry. I liked this better before putting the marinade over the cooked pork. Won't be making again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 22, 2006

Good and Quick

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vonzereli

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Reviewed: Feb. 21, 2006

My husband and I have loved this simple recipe!!!! The only change we make was to add more cilantro!

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Sugar

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Reviewed: Feb. 18, 2006

This was really god, but I'm not sure we would have liked it as much if we hadn't gone with the idea of serving it with pita bread and tzatziki sauce. It was a nice change though.

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Sarah

Cooking Level: Beginning

Home Town: New Hope, Pennsylvania, USA

Living In: Monterey, California, USA

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Reviewed: Jan. 28, 2006

Sorry, I didn't think this was all that great. Rather bland for my taste.

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Elgar

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 25, 2006

This was very good. I probably doubled the garlic and even more of the cilantro. It was great over rice. I may try the sauce for other things. I think it would be good with steamed carrots and things like that. Healthier than butter or margarine, too.

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Huck

Cooking Level: Beginning

Living In: Livermore, California, USA

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Reviewed: Jan. 24, 2006

Just made recipe and it turned out great. I used chianti (the only thing I had) instead of port. Served it over lightly buttered noodles. Will definately make again and may play a bit w/the ingredients. The kids even liked it.

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Marcia G

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Reviewed: Jan. 23, 2006

This was really good for how simple it was. The only things I changed were instead of port (didn't have) I used Marsala and I didn't have cilantro so I used dried parsley. The only reason I give it a 4 is because the meat wasn't tender. I think it might be the cut of meat I used - it was a pork loin roast cut into cubes intstead of the cutlets. I will definitely try this again though with all the right ingredients and I'm sure it will be a 5 then.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Jan. 23, 2006

This was delicious. I, being a garlic & cilantro fan did add more than suggested of each. Both my boyfriend and I thought it was awesome. Not a morsel was left. I served it over white rice. This will be a pork staple in my household, easy, quick & delicious!

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Andrea Duncan

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Reviewed: Jul. 26, 2005

Very tasty. My husband said he'd be happy to have pork prepared this way every time we have it. If you like spicier food, add another pinch or so of cayenne.

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KATHRYNYS

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Reviewed: Apr. 23, 2005

Very good. I used stir fry pork instead. As well I used burgundy cooking wine instead of vinegar and port. I left the browned pork in the pan and sprinkled with cilantro and garlic and then sauteed the liquid until half of it was dissolved. Awesome over a bed of rice with some drippings from the pan!

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LOLOBABY

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Reviewed: Mar. 22, 2005

The flavor of the pork was wonderful. I served it over white rice and had steamed brocolli as the side dish. I used dried parsley instead of cilantro (since I hate cilantro... I know I'm crazy). I also used Vermouth instead or Port Wine. The steamed white rice didn't go very well with this dish as the marinade / sauce was very strong. Next time I will add the marinade / sauce to the pork while it is cooking and simmer it down. This should thicken the marinade / sauce considerably and give the pork even more flavor. I will also serve the pork inside of pita bread with tzatziki sauce. As the brocolli didn't fit well either, next time I will use red potatoes as the side dish.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 16, 2004

I give it a four because although the sauce is a very nice blend of flavor, I had to make some changes to intensify the taste of it in the pork. First, I cooked the pork with the garlic and cilantro until it's half done. Then, after taking the pork out of the skillet, I poured in the sauce, and reduced it until thick. I then tossed the pork in the sauce and cooked it through. We ate the pork wrapped in lettuce leaves and the texture complimented each other well. It's a five after the modifications.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Nov. 30, 2004

Super fast, super easy, super delicious. I have a hard time keeping pork moist, and this was the moistest!! This will go *very* nicely with authentic pitas & tzaziki sauce. I imagine it'd be refreshing as a summer meal, but I prepared it in the fall and it was still great!

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Carly

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Pork in Olive Oil Marinade

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